Recipe Adapted From:
■ 2 cups all purpose flour
■ 1 cup cocoa, sifted
■ 1/2 teaspoon salt
■ 2 teaspoon baking soda
■ 1 teaspoon allspice
■ 1 1/2 teaspoons cinnamon
■ 1 1/2 cups brown sugar
■ 1/4 cup melted butter
■ 3/4 cup vegetable oil
■ 3 eggs
■ 1 teaspoon vanilla
■ 1/2 cup buttermilk
■ 2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, and grated
■ 1 cup dark chocolate chips (you can also use semi-sweet if you prefer)
1.Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
2.In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside.
3.In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
4.Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Notes & Tips:
If you use 1/4 cup scoop to measure out batter, you will end up with more than 20 muffins...oh darn! This is a great way to use up some of that surplus zucchini you have from the summer crops.
Just be happy you're adding a vegetable into a treat!